I read the reviews before I made the soup, and decided to kick it up a notch. Substituted 15 oz fresh butternut squash for the can of pumpkin. Also, substituted 2 carrots, 2 celery sticks with greens, 3 cloves of garlic, and 3 cups of water for the broth. Added minced ginger root and chipotle pepper to make a savory, smoky flavor. Helped balance the sweetness of the squash. The celery stalks and greens add a nice aromatic flavor as well. Pureed it all with immersion blender. Very good!